Stuffed Peppers with Turkey and Mozzarella

So this is day three of my turkey recipes. Today I stuffed peppers with cheese and turkey – how can you go wrong. I halved the ground turkey I cooked yesterday and put it in the fridge for this recipe. I always try to ensure a smooth transition into cooking when I get home from work.

So my favorite thing about stuffed peppers is when I bite into a super crispy bell pepper.  In order to get them crispy you have to go the extra mile and blanch. It takes a bit more time but it is so worth it.

This is a super easy recipe that everyone should enjoy. If the kids don’t like it, I just add a ton of cheese until they can’t see any veggies. They almost forget that they are eating healthy stuff.


1 tbsp. extra-virgin olive oil

1 lb ground turkey

1 tsp. Italian seasoning

salt and pepper to taste

1/2 cup diced tomatoes

2 1/2 c. shredded mozzarella, divided

3/4 c. ricotta

1/3 c. shredded fresh basil, plus more for garnish

2 cloves garlic, minced

4 bell peppers, halved

Balsamic glaze, for drizzling


1. In large pot, fill peppers with water (to prevent floating), and fill pot around peppers with water until peppers are fully covered.

2. Cover pot and bring to a rolling boil on high heat. Bring the temperature down to medium-low and let peppers hard simmer for three minutes, or until tender.

3. Using slotted spoon, transfer peppers to ice water to cool. Place in baking dish for stuffing later.

4. Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add turkey and season with Italian seasoning, salt and pepper. Cook until turkey is no longer pink. Set aside.

5. In a large bowl, stir together tomatoes, cooked turkey, 1 1/2 cups mozzarella, ricotta, basil, and garlic and season with more salt and pepper.

6. Stuff tomato mixture into peppers and sprinkle tops with remaining 1 cup mozzarella. Pour water into baking dish (to help the peppers steam) and cover with foil.

7.  Bake until peppers are tender and cheese is melty, about 25 minutes.

8.  Garnish with more basil, drizzle with balsamic glaze, and serve.

Pita Nachos with Mango Salsa and Turkey Bean Dip

This is another easy turkey meal that took 30 minutes to prepare. I cooked the turkey before I left for work this morning and stored it in the fridge.

I also pre-cut mangoes and avocados just in case I was short on time. I already had some salsa from last week and I splurged and bought pre-cut tomatoes 🍅.

When I got home from work I was easily able to pull everything out of the fridge and start cooking. My only issue was keeping the kids out of my mangoes. I managed to save enough to salvage the recipe.

I added the mangoes to my salsa and set it aside. Next, I combined the ground beef, beans, cheese, olives and tomato in a baking dish. I put the mixture in the oven and let the cheese melt over everything for about 15 minutes. The fun part of this recipe was making the nachos. Sure you can buy nachos at the store but these taste so much better. I added cumin to the pita bread for extra flavor. I’m sure an Italian seasoning or cinnamon sugar (for the kiddos) would work well too.

I pulled the nachos and dip out of the oven and it was perfect. I garnished it with the last bit of cilantro I had left over from last week. I always try to find ways to incorporate cilantro so it doesn’t go to waste.

This was such a fun and timely recipe. The Super Bowl is coming up and I think I’ll do a repeat of this recipe to add to the festivities.



1 ripe mango

16 oz fresh salsa

3 tbsp. fresh cilantro

Juice of 1 lemon

¼ tsp salt


6 piece reduced-carb whole wheat pita bread

nonstick cooking spray

2 tsp cumin

½ lb ground turkey

1 can low-sodium black beans

2 cup shredded cheese

2 oz olives

1 diced tomato

1 avocado


1. To prepare the salsa, in a mixing bowl combine the mango, cilantro, lemon juice and salt. Set aside.

2. To prepare the nachos, preheat the oven to 300 degrees. Cut pita bread into triangles or other fun shapes.

3. Arrange the pita triangles in a single layer on two baking sheets. Lightly spray the pita with nonstick cooking spray and sprinkle with cumin. Bake until very lightly crisp, about 5 minutes.

4. Cook the ground turkey in a nonstick pan until cooked through. Set it aside.

5. Layer the turkey, black beans, tomatoes and olives on top of the toasted pita chips and sprinkle with cheese. Bake 10 to 12 minutes or until cheese is melted.

6. To serve: Put the nachos on a serving platter and top with sliced avocado, salsa and cilantro. You have the option to add sour cream.

Couponing: Is It Worth It?


So bottom line up front – FOR ME, the answer is a definitive no, but there have been a few times when I wasn’t so sure. The first time I questioned my aversion to coupons was at a pharmacy. Just as I was about to part with a ridiculous amount of money for a random, over-priced item, a woman behind me asked me if I needed a coupon. As I accepted her offer, I looked back to find her calmly flipping through an indexed, sheet protected, pink coupon binder. I was impressed. I was so impressed that I had to question my disdain for couponing. Time number two occurred at work while I was listening to a co-worker espouse the benefits of couponing. He bragged that he and his wife saved hundreds of dollars a year clipping coupons. Again, I was impressed but I was quickly vindicated when he disclosed that he had to stockpile all the stuff he and his wife purchased for use at a later date. I was not impressed with stockpiling. I dislike the idea of using a coupon to save a mere quarter on two or more pricey bottles of dish detergents that would take me a year to use.

Despite my issues, I did do some research. I am proud to say that I dug deep and delved into the underbelly of the couponing industry (…yes it’s an industry) and I learned all about the good, the bad, and the ugly of couponing.

• The Good: Average coupon values are $2.00 and offers last at least 7 weeks

• The Bad: 23% of coupons require you to purchase two or more items

• The ugly: Savings can quickly disappear with impulse purchases and no strategy

In order for couponing to work, you must have a coupon strategy. The key to success is to make your grocery list based on the coupons you have and you can soar where others have failed.

As a Food Strategist, I can attest that there are much better ways to save money. Look at my example below:


• An online coupon for a name brand 8 oz. box of bread crumbs is $1.99 after a one dollar off coupon

• A generic 15 oz. bread crumb canister is $1.49 with no coupon

By the numbers, the generic option yields better results without the work of couponing. Generic options can really save money, especially when you can’t really tell the difference between name brand counterparts.

So to reiterate, couponing is not for me but it works for some. Maybe you can try your own experiment to see what works for you.